Monday, May 13, 2013

New recipe: Chicken, Quinoa, and Sweet Potato Stew

I made dinner last night. And now I have enough leftovers to feed us for at least a week, assuming we eat nothing else. But it tasted good, so I am recording what I ought to do next time so I can eat delicious food but not have 5 containers of leftovers. (Yes, it's true; I usually only post recipes so that I can find them easily and not have to remember what I modified last time.) 

Please note I didn't actually make the recipe below as written this time - I made twice as much and it completely filled my large crockpot and cooked fully in 6 hours on high. So this theoretically should be a more manageable amount.

Chicken, Quinoa, and Sweet Potato Stew
Probably serves around 4-5.

1/2 T dried minced onion
1/2 tsp. garlic powder
1/2 T chili powder
1/8-1/4 tsp red pepper flakes 
1/4 tsp salt
1/8 tsp pepper
2-3 c. chicken broth (depending on how liquidy you want it)
1 very large chicken breast, cooked and shredded (use a hand mixer)
1/4 c quinoa (uncooked)
1 medium sweet potato, peeled and chopped
1-2 medium red potatoes, peeled (if desired) and chopped
2 medium carrots, peeled and chopped
1 can of beans (red kidney or black, or another kind of your preference)

Mix everything in a crockpot and cook on high 4 hours or low 6-8 hours (or until potatoes are tender). If you cook it too long, it still tastes fine but looks kind of mushy.

Modified from recipes found here and here.


  1. I've started freezing stuff if it makes more than 2-3 days' worth of meals. For most foods it works great and makes an easy meal on a night we don't have time for cooking.

    I've never thought of shredding chicken with a hand mixer. . . (*thinks back to frustrating half hour last week shredding chicken with forks)

  2. This is good stuff. G. made it for our Sunday dinner today.